prikaz prve stranice dokumenta Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
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Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
Croatian journal of food science and technology, 3 (2011), 1; 26-31. urn:nbn:hr:109:664471
Šubarić, Drago; Babić, Jurislav; Ačkar, Đurđica; Piližota, Vlasta; Kopjar, Mirela; Ljubas, Igor; Ivanovska, Sonja

Institucijski repozitorij: PTFOS Repozitorij

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Šubarić, D., Babić, J., Ačkar, Đ., Piližota, V., Kopjar, M., Ljubas, I. i Ivanovska, S. (2011). Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croatian journal of food science and technology, 3. (1), 26-31. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:664471

Šubarić, Drago, et al. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology, vol. 3, br. 1, 2011, str. 26-31. https://urn.nsk.hr/urn:nbn:hr:109:664471

Šubarić, Drago, Jurislav Babić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Igor Ljubas i Sonja Ivanovska. "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch." Croatian journal of food science and technology 3, br. 1 (2011): 26-31. https://urn.nsk.hr/urn:nbn:hr:109:664471

Šubarić, D., et al. (2011) 'Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch', Croatian journal of food science and technology, 3(1), str. 26-31. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:664471 (Datum pristupa: 01.04.2025.)

Šubarić D, Babić J, Ačkar Đ, Piližota V, Kopjar M, Ljubas I, i sur.. Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch. Croatian journal of food science and technology [Internet]. 15.07.2011. [pristupljeno 01.04.2025.];3(1):26-31. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:664471

D. Šubarić, et al., "Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch", Croatian journal of food science and technology, vol. 3, br. 1, str. 26-31, Srpanj 2011. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:664471. [Citirano: 01.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:664471
Podaci o radu
Naslov (engleski)Effect of galactomannan hydrocolloids on gelatinization and retrogradation of tapioca and corn starch
AutorDrago Šubarić
AutorJurislav Babić
AutorĐurđica Ačkar
AutorVlasta Piližota
AutorMirela Kopjar
AutorIgor Ljubas
AutorSonja Ivanovska
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of tapioca and corn starch with and without additives. Results showed that guar gum and locust bean gum retarded the retrogradation of tapioca and corn starch at both investigated temperatures (4 and 25 °C). Guar gum retarded... Više retrogradation of tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches. Sakrij dio sažetka
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 3, br. 1, str. 26-31
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:664471
Datum objave publikacije2011-07-15
ProjektŠifra: 113-1130473-0571
Naziv (hrvatski): Razvoj novih modificiranih škrobova i primjena u prehrambenoj industriji
Naziv (engleski): Development of new modified starches and their application in food industry
Voditelj: Drago Šubarić
Pravna nadležnost: Hrvatska
Financijer: Ministarstvo znanosti, obrazovanja i mladih Republike Hrvatske
Linija financiranja: zProjects
URL dokumentahttps://hrcak.srce.hr/70917
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-25 14:35:53
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